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Spring Chicken Panzanella Salad

Spring Chicken Panzanella Salad
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Spring Chicken Panzanella Salad is a vibrant, easy-to-make dish perfect for warm weather and light meals. Featuring tender grilled chicken, crunchy toasted bread, juicy heirloom tomatoes, crisp cucumbers, and fresh herbs tossed in a tangy olive oil and red wine vinegar dressing, this salad offers a delightful combination of textures and fresh flavors. Quick to prepare and packed with nutrients, it’s ideal for picnics, lunches, and light dinners.

Ingredients

Scale

Protein

  • 2 boneless, skinless chicken breasts

Bread

  • 3 cups day-old bread, cut into bite-sized cubes
  • 2 tablespoons extra virgin olive oil (for toasting bread)

Vegetables & Herbs

  • 2 cups heirloom tomatoes, diced
  • 1 cup cucumber, diced
  • ½ cup red onion, thinly sliced
  • ¼ cup fresh basil, finely chopped
  • ¼ cup fresh parsley, finely chopped

Dressing

  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • Salt, to taste
  • Pepper, to taste

Optional

  • 2 tablespoons capers or olives, chopped (optional)
  • Crumbled feta or shaved Parmesan (for garnish)
  • Toasted pine nuts (for garnish)

Instructions

  1. Prepare and cook the chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear the chicken over medium-high heat until fully cooked and golden grill marks appear, about 6-7 minutes per side. Remove from heat and let rest before slicing thinly.
  2. Toast the bread: Cut day-old bread into bite-sized cubes. Heat olive oil in a skillet over medium-high heat and toast the bread cubes until crispy and golden brown. Set aside.
  3. Chop the vegetables: Dice heirloom tomatoes and cucumbers into chunks. Thinly slice red onion. Finely chop fresh basil and parsley to distribute flavors evenly in the salad.
  4. Whisk the dressing: In a small bowl, combine extra virgin olive oil, red wine vinegar, salt, and pepper. Whisk vigorously to create a balanced, tangy dressing that complements all salad ingredients.
  5. Assemble the salad: In a large bowl, toss together the chopped vegetables, fresh herbs, toasted bread cubes, and sliced chicken. Pour the dressing over and gently mix until everything is evenly coated. Let the salad rest for 10-15 minutes to allow the bread to soak up the dressing and flavors.

Notes

  • Use stale or day-old bread to ensure it absorbs dressing without becoming mushy.
  • Rest chicken before slicing to keep it juicy and tender.
  • Lightly salt tomatoes and cucumbers to enhance their sweetness and flavor.
  • Dress the salad just before serving to keep the bread croutons crisp.
  • Fresh basil and parsley brighten the salad and elevate its overall taste.

Nutrition

Keywords: spring chicken salad, panzanella, grilled chicken salad, fresh vegetable salad, easy summer salad, light meals, healthy chicken salad

Find it online: https://juliaglam.com/spring-chicken-panzanella-salad/